These Steak Kabobs are marinated in a delicious honey lime jalapeno marinade then skewered with fresh jalapenos & tossed on the grill for a delicious meal!
I can’t believe it’s the last day of July and that summer is almost coming to an end!
Even though the summer may only last another month, that doesn’t mean grilling season has to come to an end!
Right behind summer comes my favorite season of the year FOOTBALL SEASON and I can tell you that I’ll definitely be grilling up these Jalapeno Steak Kabobs at a tailgate this football season!
The marinade on these steak kabobs is SO delish! Honey, lime and jalapeno combine for a delicious balance of sweet, spicy and citrus!
- 6 jalapeños (divided)
- 4 garlic cloves (diced)
- ¼ cup olive oil
- ¼ cup honey
- 1 tbsp lime juice
- 1 tsp cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 lb top sirloin (cut into 1 inch cubes)
Soak 8 bamboo skewers in water for at least 30 minutes.
Roast two of the jalapenos, either on the grill or under the broiler in the oven.
Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag. Zip close and set aside for 5-10 minutes. Remove from the bag and peel the skin from the jalapeños.
De-stem and de-seed the jalapeños, then place in a blender or food processor with the garlic cloves, olive oil, honey, lime juice, cumin, salt and pepper. Blend until smooth.
Place the steak in a large ziplock bag and pour the marinade over the steak. Place in the refrigerator to marinate for 1 hour.
Remove from the refrigerator. Slice the 4 remaining jalapenos, then skewer the steak and sliced jalapenos. Place the skewers on the grill over medium heat for 2-3 minutes per side for medium rare.
You can remove the steak kabobs from the skewers and toss them in a tortilla for an epic taco, or eat them straight off the skewer with delicious sides like Mexican Rice, Deconstructed Mexican Street Corn or Mexican Mashed Potatoes.
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